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Wicklewood’s Breaded Mushrooms (Gluten Free)
At a Glance
- Prep
- 10 minutes
- Cook
- 6 minutes
- Total
- 20 min
- Yield
- 4.00 serving(s)
Categories
- Appetizer
Cuisine
- Fusion
Cooking Method
- deep fry
Difficulty
- Easy
Dietary
- Gluten-free
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Wicklewood's Breaded Mushrooms (Gluten Free) brings together 10 ounces whole fresh mushrooms, 1 cup rice flour, 1/2 cup cornstarch in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 10 ounces whole fresh mushrooms
- 1 cup rice flour
- 1/2 cup cornstarch
- 3/4 teaspoon gf baking powder
- 1/4 teaspoon garlic salt
- 1 cup water
- 2 cups panko breadcrumbs (see Homemade Panko Bread Crumbs)
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Instructions
In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed.
With a dry paper towel, gently wipe the mushrooms to clean off any debris.
Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
Roll the mushrooms in breadcrumbs until coated thoroughly.
Repeat until all mushrooms are coated.
Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.
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